-
1
Combine butter and sugar in bowl; beat at medium speed until creamy.
-
2
Add egg, orange juice and vanilla; continue beating until well mixed.
-
3
Add flour and baking powder; beat at low speed until well mixed.
-
4
Divide dough into thirds; set aside one-third.
-
5
Place remaining thirds into separate bowls.
-
6
Tint dough in bowls, starting with small amount of gel food color, to desired shade of red and green dough, adding additional food color, if necessary.
-
7
Shape each dough into ball; flatten to 1/2-inch thickness.
-
8
Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
-
9
Heat oven to 400F.
-
10
Drop tablespoon-size pieces of dough from each color, working with half of each dough color (keeping remaining dough refrigerated), onto lightly floured surface in random pattern with dough touching.
-
11
Roll out dough pieces to 1/4-inch thickness, forming marbled design.
-
12
Cut with 2- or 3-inch cookie cutters.
-
13
Place 1 inch apart onto ungreased cookie sheets.
-
14
Sprinkle with coarse grain sugar, if desired.
-
15
Bake 7-9 minutes or until cookies are lightly browned.
-
16
Cool 1 minute on cookie sheet; remove to cooling rack.
